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Detroit-Style Pizza Recipe

American · Main course · 50 min total

A thick, rectangular pizza with a crispy, cheesy crust and airy interior, baked in a well-oiled pan for that signature golden bottom.

Ingredients

• 2 1/4 teaspoons active dry yeast (one packet)
• 1 cup warm water (110°F)
• 2 1/2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil, plus more for pan
• 8 ounces low-moisture mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup pizza sauce (preferably uncooked)
• 1/2 cup grated Parmesan cheese
• Optional toppings: pepperoni, mushrooms, etc.

Instructions

1. In a large bowl, dissolve yeast in warm water; let stand 5 minutes until foamy. Add flour, salt, sugar, and olive oil; mix until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Generously oil a 9x13-inch metal baking pan (at least 2 tablespoons). Transfer dough to pan and press to edges. If dough resists, let rest 10 minutes then continue. Cover and let rise 30 minutes.
4. Preheat oven to 500°F. Scatter mozzarella cubes evenly over dough, right up to the edges (cheese should touch the pan for crispy edges).
5. Spread pizza sauce in three stripes lengthwise over cheese. Add any toppings. Sprinkle Parmesan over top.
6. Bake on bottom rack until cheese is bubbly and edges are dark and crispy, 15-20 minutes. Let cool in pan 5 minutes, then loosen edges with a spatula and slide onto a cutting board. Slice and serve.

Tips

• For extra crispy edges, use a well-seasoned steel pan or add more oil to the pan.
• Leftover pizza can be reheated in a skillet for best texture.
• Use block mozzarella, not fresh, for the right melt and browning.

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